Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 4 cooked whole boneless chicken breasts, diced**; 1 can diced tomatoes with/green chiles (like Rotel brand), divided; 1 c. cubed Monterey Jack cheese**; 1 can cream of mushroom condensed soup**; 8 large soft tortillas, corn or flour; 1 large onion, diced, divided; 3 Tbsp. butter; 3 Tbsp. flour; 1 to 2 c. chicken broth (or stock); 1 c. sour cream; 1 Tbsp. cumin; 1 clove diced fresh garlic, if desired; 2 Tbsp. diced fresh basil, if desired; 1/2 to 1 c. shredded Monterey Jack cheese**

14 ingredients

4 steps

Ingredients

4 cooked whole boneless chicken breasts, diced**
1 can diced tomatoes with/green chiles (like Rotel brand), divided
1 c. cubed Monterey Jack cheese**
1 can cream of mushroom condensed soup**
8 large soft tortillas, corn or flour
1 large onion, diced, divided
3 Tbsp. butter
3 Tbsp. flour
1 to 2 c. chicken broth (or stock)
1 c. sour cream
1 Tbsp. cumin
1 clove diced fresh garlic, if desired
2 Tbsp. diced fresh basil, if desired
1/2 to 1 c. shredded Monterey Jack cheese**

Directions

1

Prepare enchiladas:
2

In a large bowl, mix together diced chicken, diced cheese, 1/2 can diced tomatoes, half of the chopped onion, condensed soup and fresh herbs.
3

Spoon 1/8 of the mixture onto each tortilla and roll up, turning sides in if desired.
4

Place in a 9x13-inch baking pan.